Chicken Jalfrezi


Boneless chicken cut in strips or cubes - 650g
Onion sliced - 2 big
Tomatoes chopped - 3 big
Ghee or oil - 5 tb spoons
Coriander powder - 2 1/2 tsps
Turmeric powder - 1/2 tsp
Cumin powder - 1 tsp
Red chilli powder - 1 tsp
Mustard seeds - 1 tsp
Ginger garlic paste - 2 tb spns
Bell peppers - 1 red and 1 green - cut roughly
Green chillies - 2 slit
Garam masala powder - 1 tsp
Lime juice - from half lime
Coriander leaves - chopped for garnishing

  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
  • YIELD 6


Take a stir fry wok or deep non-stick dish and heat oil/ ghee.
When the oil is hot enough, add the mustard seeds. After the mustard seeds crackle add the coriander powder, turmeric powder and cumin seeds powder into the dish. Fry a bit while taking care not to burn.

Then add in the sliced onions and fry till onions are soft and translucent.
Add the chilli powder and stir.
Add the ginger-garlic paste and stir till the raw smell does not remain.
Put in the bell peppers and stir in with the spices.
Then add in the chicken and give it a good stir till the pieces are well coated with the spices and the chicken is browned. Put enough salt in the dish.
Cover with lid and let the chicken simmer for around 3 mins.
Add in the tomatoes stir and let it simmer under the lid for about 10 mins or until the chicken is cooked and the tomatoes are reduced to pulp.
Last add the garam masala and lime juice and stir. Simmer for another minute with he lid.
Turn off the stove and garnish with chopped coriander leaves.

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